scuzzo's Profile

I've been away from Chowhound for a while, but glad to be back. I've been on a fermented food journey the last couple of years. I healed a 15 year ulcer by making sauerkraut. I've gotten myself off that damned purple pill that I took for 15 years!!! And my immune system has gotten strong again. I make kraut, kombucha, JUN, fermented veggies, kefir, and more. Even made a batch of barley tempeh! I will look forward to great discussions here.

I bought these great (overpriced)rosemary crackers from Whole Foods. 34 degree is the brand. They seem just like those super thin communion wafers but with some nice flavor. Super thin and crispy. Would love to make these for myself. Can you help???

I think it would be fun to try making a savory waffle and using that! Make a waffle batter, leave out the sugar, add onion, maybe coarsely grated cheese, your choice of herbs or seasonings. Waffle makers comes in many sizes and shapes. I know there are some out there that would be perfect!

I had a ton of dried porcinis and I put a bunch in a powerful blender and turned them into dust. This was great! I added mushroom dust to everything! Mixed into scrambled eggs, coated nearly any meat before grilling or cooking otherwise, sprinkling on veggies...it seemed endless. I was sad when I ran out. I must do this again.

I know it may be a crime, but I got a 3-4 lb. lamb roast on the cheap and want to cook it in the crock pot...any good ideas for me? I've only done a few lamp chops on the grill before...not cooked much lamb.

I know that sugar makes bread that browns faster than dough without sugar. Therefore I always bake sweet breads at a lower temp...like 325. I'm pretty sure I don't notice a browning difference with oil baked in the bread...which I love to do!

I'm not vegetarian, but trying to move that way somewhat. Recently I've been roasting vegetables, and for some reason they are VERY satisfying to me!! Like toss broccoli with olive oil and seasoning (even lemon pepper) then roast on high heat until you get some good browning going on. I can eat a big bowl of this and feel like I don't need something else. Or sub cauliflower, brussels sprouts, etc.

Well thanks for all the replies. Last night I decided to roll the dough into a big flat sheet. I spread the salt evenly, rolled up, flattened, then kneaded. It did turn out just fine...baking it in the a.m. after a night in the fridge! But I think my saving grace may have been the cheddar cubes which eventually dissolved with the extra kneading.

BTW, I'd added about 1.5 cups of Bob's Red Mill 10 Grain Mix...and it was a great bread. I also add olive oil, which seems to help a heavy grain dough rise a bit easier! Bob's Red Mill products rock. I love the coarse grained polenta a ton!!!

I LOVE Walkerswood Jerk Paste! It's totally great. It's very hot, so use accordingly. I also add it to all kinds of other things. I think Boston is another good, reliable brand. Cost Plus World Market carries Walkerswood.

I've been using cod cut into .75 x .75 x 3 inches (approx), dipping in beaten egg, then rolling in finely ground dry rice (blender, or spice grinder), then pan frying in as little oil as I can use. This gives a very nice, crisp and crunchy crust! I then use a romaine leaf and wrap it up with a nice slaw and avocado slice. Or you could use a tortilla, but I'm trying to do low carb. I really love this.